Author Notes
Fluffy egg whites and crispy coconut oil fried plantains come together in this Truffled Egg Whites & Plantains dish for a simple, gourmet style breakfast! —Megan Olson
Ingredients
-
3
large egg whites
-
1/2 teaspoon
black truffle oil
-
1/2 teaspoon
garlic powder
-
1/2 teaspoon
pepper
-
1 tablespoon
store bought or homemade salsa
-
1
large very ripe plantain, peeled and sliced
-
1/2 cup
coconut oil for frying
-
sea salt to taste
Directions
-
Add coconut oil to a large frying pan & bring to medium high heat
-
When oil is hot, add sliced plantains to the pan
-
Fry plantains 5 minutes until edges begin to lightly brown then flip to fry 2-3 minutes more until lightly browned
-
Remove immediately from frying pan & place on paper towel to absorb leftover oil
-
Sprinkle sea salt on plantains
-
Sprinkle sea salt on plantains
Bring a small frying pan to medium heat
-
In a small bowl, add egg whites, garlic powder, pepper & truffle oil
-
Whisk 5 minutes until eggs become frothy
-
Add frothy eggs to small frying pan
-
Cook eggs while stirring constantly, flipping periodically until done cooking 3-5 minutes
-
To a plate, add layer of plantains, add truffled eggs and top with salsa
See what other Food52ers are saying.